Series: G1000
The twice-patented La Ghiacciola GS1000 is the upgraded version of the GS100 invented in Italy by Vincenzo Sottile in 2004. La Ghiacciola is the only automatic machine for making artisanal stick ice-cream, sorbets, and ice lollies. The closed-circuit thermodynamics allows La Ghiacciola GS1000 to make up to 1000 pieces/day, continuously and uninterruptedly, with low energy consumption in compliance with the sanitary and safety standards in force.La Ghiacciola is designed and manufactured to provide a valid alternative to the industrial ice-cream bars. La Ghiacciola allows you to make creamy, high-quality ice cream using just a few natural ingredients with no need of air insufflation. The technique applied, which exploits the basic physical principle of the product (i.e. flash freezing of the mixture) ensures the quality of the product.
DETAILS
Ghiacciola was first launched on the market in 2007. It is produced by C.C.F. S.r.l., a dynamic Italian company with 30+ years of experience in the ice cream industry. With La Ghiacciola, C.C.F. takes the artisanal ice cream maker back to the ‘50s, when the first ice creams bars appeared and later became an exclusive industrial product. In fact, La Ghiacciola is the only small artisanal machine, which runs the complete cycle of production automatically, minimising manual operations. La Ghiacciola Dessert makes sorbets and ice creams but unlike its “sister”, it has triangular moulds. The triangular shape allows, with the provided accessories, to make also cakes already portioned and customised in different flavours with or without sticks. La Ghiacciola GS 1000 is extremely compact and fully automatic. It has a high production capacity and requires only few minutes for each production cycle (24 pieces), guaranteeing low cost and high profit margins. It has 6 different programmes to make automatically artisanal stick specialities:Ice cream, Sorbet, Mini-stick, Filling,Two-flavours, Hot.
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